Endives and Pears salad, with Roquefort, Comté shavings, warm walnuts

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Don’t you feel like me, I love cooking but sometimes I really need a push toward the kitchen. Home alone, yesterday evening,  I kept wondering about dinner. A soup? no,too much peeling, yogurts and fruits, may be not and finally, here it is… Inspired by a wonderful salad I ate in New York City (stuck there by the October storm) here it is… the pear endives salad. I had it all in my refrigerator!

These unique and aged French Cheeses, the salty tangy Roquefort blend wonderfully with the sweetness of a warm pear, crunchy walnuts, and Comte, adding strong but creamy touches, all pulled together with a mustard vinaigrette! I have only one word, or two, satisfied, and delicious!

Ingredients: yield 2-3 servings

  • 3-4 endives heads (depending on their size)
  • 2 ripe but still firm pears (Bosc or Anjou or other) peeled and sliced
  • 1/2 cup Roquefort
  • 1/3 cup walnuts
  • 1 or small slices of butter
  • 1/2 cup of light olive oil
  • 3 tablespoons red wine vinegar
  • 1 or 1 1/2 teaspoon Dijon mustard
  • 1 teaspoon of salt
  • ground pepper to taste

How you make it:

  • In small bowl whisk add mustard, then oil, stir well, add vinegar. Reserve.
  • In a medium skillet melt butter over low heat, add previously sliced pears and walnuts and gently sauté, for 3 minutes on low heat. 2 more minutes on medium to high heat till slightly browned.
  • Meanwhile in a large bowl, set all around endives leaves, then add a spoon of vinaigrette, chopped endives in the bottom, add Roquefort crumbles, warm pears and walnuts from the skillet, add Comté shavings (like Parmesan), adjust with fresh ground pepper and salt, pour the remaining vinaigrette over.

Time to serve!

All the other SALADS >

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